Peppermint Truffle Bars

• 1 teaspoon plus 3/4 cup cold butter
• 1-1/2 cups all-purpose flour
• 3/4 cup confectioners' sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 16 ounces semisweet chocolate, chopped
• 3/4 cup milk
• 1/2 cup butter, cubed
• 4 eggs
• 2/3 cup sugar
• 1 teaspoon peppermint extract

1. Line a 13-in. x 9-in. baking pan with foil; grease the foil with 1 teaspoon butter. In a large bowl, combine the flour, confectioners' sugar and salt. Add vanilla and remaining butter; cut in butter until mixture resembles fine crumbs. Pat into prepared pan.
2. Bake at 325u0b0 for 20-25 minutes or until edges are lightly browned. Cool on a wire rack.
3. In a large saucepan, combine the chocolate, milk and butter. Cook and stir over low heat until smooth; set aside.
4. In a large bowl, beat eggs and sugar until thick and lemon-colored. Beat in extract and chocolate mixture. Pour over crust. Bake for 30-35 minutes or until center is almost set. Cool completely in pan on a wire rack.
5. Refrigerate overnight. Using foil, lift bars out of pan; cut into triangles. Store in the refrigerator.

cold butter, flour, sugar, salt, vanilla, chocolate, milk, butter, eggs, sugar, peppermint

Taken from www.tasteofhome.com/recipes/peppermint-truffle-bars/ (may not work)